Quick & Easy

Raspberry toffee ice-cream cake

Raspberry toffee ice-cream cake
1 Item
6H
2H
8H

Ingredients

Method

1.Line deep 19cm square cake pan with foil or plastic wrap to cover base and extend over sides.
2.Soften vanilla ice-cream slightly. Evenly press mixture into pan. Freeze about 1 hour or until firm.
3.Evenly press sorbet over vanilla. Freeze about 1 hour or until firm.
4.Soften toffee ice-cream slightly, press over sorbet layer. Cover, freeze about 6 hours or overnight until firm.
5.Turn ice-cream cake onto serving platter, cover with raspberries. Serve immediately.

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